by Dorie Greenspan
Contributing baker: Craig Kominiak
Bread. Knead I say more? (Yeah - I do.)
We are a bread loving family; we eat more than we should. I was looking forward to making this loaf, especially after reading that a fellow blogger loves this bread so much, she recently made seven loaves to freeze!
This bread is good... Toasted. It made great toast to go with my morning coffee, and made a tasty toasted open-faced tomato sandwich. Unfortunately if you don't make your everyday sandwiches the day this bread is made they're not going to be so great.
I did not care for the sandwich I made on my last hike where I made a PB&J (a must have when you are hiking!) because the bread was really dry. Good thing our hike was only four miles and I did not eat said sandwich till after I got home; I would have been quite disappointed up on a hill, famished, pulling out, what I think is a great pick-me-up, to find a dried, almost choking (OK maybe not that bad - but you get the idea) PB&J sandwich.
If you are into eating toast rather than sandwiches - this is the loaf to make! When toasted it is crunchy on the outside and soft on the inside; makes a good base for a poached egg!
Success meter (1-3): 2
The yeast is creamy looking and ready!
That is one clean bowl!
Never did need to scrape the sides down.
Form the dough into a ball.
Let it rise...
Punch the dough down.
(I got a little overzealous on the punching - it's fun.)
Turn out the dough and cut in half.
Shape your loaves.
Let it rise again.
Beautiful rise.
Bread is ready when instant read thermometer reaches 200°.
(Close enough for me.)
Makes great toast!
I prefer Cheddar for this "sandwich" but I had some
Jack in the fridge I needed to use up.
If you would like the recipe, visit our hosts for the week:
Michele of Veggie Num Nums and Teresa of The Family That Bakes Together
Don't forget to check out the LYL link for my fellow blogger's take on this recipe.
Beautiful job on the photos...like the melted cheese over the tomato...now, I want one! :)
ReplyDeleteCarmen
Great photos! I agree, this bread needs to be toasted. But toasted it's great!
ReplyDeleteNice knuckle prints.
ReplyDeleteYes - this was a toasting bread, for sure. (It was also good as the bread filler in salmon patties)
Haha I love your punching picture! Also, I think toasting sounds great. I'll have to try it!
ReplyDeleteGreat photos and very tasty looking sandwiches.
ReplyDeleteI agree, PB&J on a hike is a must :)
Wonderful! I agree that it gets a little dry after the first day, but it is great for toast and grilled cheese and all hat good stuff.
ReplyDeleteNice process photos. Ours didn't last long enough to find out if it was dry!
ReplyDeleteYour step-by-step pics are great! This bread was made for things like tomatoes and cheese.
ReplyDeleteGreat presentation. The joys of baking with gluten flour. :-) Impossible to duplicate gluten free, but we nevertheless tried.
ReplyDeleteI want a tomato and cheese sandwich ... oh, you are so naughty for tempting me :) Blessings, Catherine www.praycookblog.com
ReplyDeleteWasn't the toadting phenomenon of a crunchy outside and soft inside unusual? I loved this bread.
ReplyDeleteI agree that the recipe's on the dry side. I added 1/2 cup more water, which is a lot but got a moist crumb that way. You have to bake longer though.
ReplyDeleteYour process pics are great & I love how you shaped the dough by folding it. You turned out a lovely bit of bread there.
ReplyDeleteI love this bread for toast. And now reading your blog, I am interested to see what my second loaf is like when I cut into it tomorrow morning. At least it will be toast-worthy. Your loaf looks great!
ReplyDeleteYour loaf is absolutely beautiful! I think your rating of a 2 is spot on. This bread was great on a sandwich but when I took a bite with nothing else it was just eh. just okay. I wish mine had been as pretty as yours though. I am so vain it probably would have tasted better to me. ;)
ReplyDeleteThanks so much for stopping by my blog, gave me a chance to find yours! I agree, this was best as toasted or toasted cheese sandwiches...I will probably never be a true whole wheat flour bread fan. I did like the flavor of this one, however, the malt and honey were lovely. Your bread looks so beautiful, inside and out and the process photos are great!!
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